Fancy Fish Sticks + Weekly Menu

Remember those Healthy Crunchy Onion Rings I posted a few days ago? These fish sticks were the other half of the meal…the just as good, also crunchy other half.

It’s fair to say that fish sticks have been on my “bucket list” when it comes to cooking, and this recipe is the one that stuck out the most when flipping through old recipes for the chosen one. Fish sticks are one food that have me time travel back to childhood and a meal that I enjoyed.

I chose halibut, but I’m not sure that halibut it worth the cost — any opinions on this? In fact, this may have been the first time I’ve ever eaten halibut. I believe it’s used in recipes such as this because it’s meaty and holds-up well between the dunking and rolling and baking so that you can pick it up and dip it in creamy, Cajun-y sauces. There’s no way that something like tilapia could hold up through this preparation, for example. But like I said, for the cost…I’d probably opt for another fish variety next time. Probably cod.

I paired these fish sticks with a few onion rings and an arugula salad tossed in a lemon vinaigrette. Between all the panko and faux frying, the colorful vegetable is welcomed and necessary, adding both nutrients and fiber to the meal.

Mr. Prevention gave these fish sticks 2 thumbs up, which I most certainly wasn’t expecting. The leftovers reheated great in the oven and overall, they were most certainly worth the 3-step effort to prepare.

Combine flour and black pepper in a shallow dish. Combine 1/2 cup beer, mustard, lime juice, egg whites, and egg in a shallow dish; stir with a whisk until foamy. Place panko, cumin, and chipotle pepper in a food processor; pulse 20 times or until coarse crumbs form. Place panko mixture in a shallow dish.

Sprinkle fish evenly with salt. Working with one piece at a time, dredge fish in flour mixture. Dip in egg mixture, and dredge in panko mixture until completely covered.

Remove preheated baking sheet from oven; place fish on pan, and return to oven. Bake at 425 F for 15 minutes or until fish flakes easily with fork, turning once. Serve immediately with sauce and lime wedges.

Result: A great, flavor-packed, crunchy fish stick…everything fish sticks should be. This same recipe could be used with full filets for a more adult menu, but there’s something about the finger food that I just love! Enjoy!

I am off for my 5K. Between my TGIF beer yesterday afternoon and my lack of water drinking, I am chugging the water now. I have a 90 minute drive up towards Cleveland for the race. The weather looks frightful – snow, rain, and very cold. This…should be interesting! Off I go!

Comments

These look delicious and trust me, after what I learned in my sanitation class at school you NEVER want to eat frozen fish sticks. It is shocking what the FDA will let you get away with.
ps. I really want to post that awesome joke about halibut.
Why are you making halibut? Oh I don’t know, for the halibut (get it? It sounds like for the hell of it?)I know. I’m a total cheeseball/nerd.

Yum! I quite often just do a whole filet like that. Actually, we don’t eat fish that often, but when we do that’s usually how I do it. I really need to make some fish sticks though – they are WAY more fun 😀 The cajun seasoning sounds so yummy. Good luck with your 5K!

Sounds deeeeelicious! And I think you’re right, halibut is super meaty (and I love it, actually, because Nick will eat it!). I’ making fish skewers in a few days and I’m probably use halibut for that very reason (it holds up well).

We had a GREAT time with you last night! And seriously, no worries about what we talked about 😉
We’ll hopefully see you on the 21st!

Using halibut for fancy fish sticks is another mouth-watering step in the creative direction. Did you see the Lionfish fillet? It’s *really* wild! your recipe looks delectable, and now we’re interested to see the onion rings!